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I don’t know about you, but I love soup any time of year–even summer. This spicy blend of flavors, colors and textures is easy to throw together. It gets its creamy consistency from simply blending some of the chickpeas and broth.

For a more filling meal, you can make some rice and line the bottom of your bowl with it. And the rice contrasts nicely with the heat from the jalapeño and spices.

CURRIED CHICKPEA COCONUT SOUP WITH PEPPERS

olive oil to coat the bottom of a stock pot
1 medium sweet onion, diced
1 bell pepper (orange, red or yellow), diced
1 jalapeño, finely diced
2 cloves garlic, pressed
2 cups chicken stock
2 cans chickpeas, rinsed and drained
1 can fire-roasted tomatoes
1 tablespoon curry powder: I used a combination of my curry powders–1 teaspoon garam masala, 1 teaspoon hot curry powder, 1 teaspoon vindaloo
1/2 teaspoon salt
freshly ground black pepper to taste

Heat olive oil in large stockpot over medium heat. Add onions. Saute about 8-10 minutes, till they become translucent. Add bell pepper, jalapeño, garlic and spices. Saute another minute. Add chickpeas, tomatoes, stock, coconut milk and salt.

Bring to boil, then reduce heat to simmer for 15-20 minutes. Remove two or three ladles of vegetables–more or less, depending how chunky you’d like your soup to be. Now, take a stick blender and buzz up what’s left in the pan. It’ll give the soup a bisque-y consistency that contrasts nicely with the vegetables you set aside, then stir back in.

Serve over rice or on its own in a bowl. You can garnish with fresh parsley or cilantro if you like. And I hope you like! 🙂 Wishing you hot fun in the summertime, either way. Happy 4th of July weekend, amici!

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